Buckwheat Salad with Pesto Dressing & Asparagus
30 min
Veggie
60255
For 2 Portions
400 g
green asparagus
300 g
cherry tomato
160 g
buckwheat groat
20 g
basil, fresh
20 g
Parmesan
320 ml
water
4 tbsp
olive oil
2 tbsp
white balsamic vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Cook buckwheat according to package instructions.
3. Wash asparagus, cut off woody ends, and peel, if necessary. Then, cut into pieces about 2" long.